Choco Churros serves up long Mexican-style churros with a variety of syrups and even ice cream.

Their original location is downtown on Yonge, the family-run brand actually having originated in the eighties in New York City in street cart form. There's also a Choco Churros food truck.

This location also takes on a casual stall/truck vibe, transplanted into La Tienda health food store alongside a Don Latte cafe.

All churros are handmade to order in the tiny space, the dough dispensed from a sort of MacGuyvered churro machine and fried in canola oil.

Made from a simple mixture of flour, water and salt, they're given an equally simple but heavy coating of cinnamon sugar fresh out of the fryer.

There are around ten options for syrup toppings, including condensed milk, blueberry, vanilla, blackberry, and caramel, though not all of them may be available at all times. 

Lemon, strawberry and chocolate syrups are actually all vegan and of course the churros happen to be vegan as well, the fruit flavours bright and punchy.

The churros themselves are stretchy and chewy inside, stiff and crisp outside, the cinnamon flavour strong and lingering.

Churro bowls are $7 for an order of two, with your choice of ice cream flavours, chocolate and vanilla being the most typical options. 

You can get these topped with syrups too, though they do actually take on a more gelid texture atop the cold ice cream. 

The combination of ice cream and churro is cold, creamy and crunchy.

Churro bites start at $6 for a small order of three chopped-up churros, these topped with a more subtle but still sweet and fruity apple cinnamon syrup. 

If you look closely at the Choco Churros logo, you'll actually see "82 St" written in very small lettering at the bottom, the street in Queens where Claudia Rodriguez started it all.